This Healthy Green Bean Casserole has all the flavor you love about the classic recipe, but made with wholesome, real ingredients. Tender green beans tossed in a homemade mushroom cream sauce and topped with crispy onions for the perfect holiday side dish!
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This Healthy Green Bean Casserole is a lighter and more wholesome take on the classic side dish that is creamy, comforting and SO delicious. Traditional green bean casserole uses canned green beans, canned cream of mushroom soup and fried onions versus this recipe made with fresh green beans, a homemade mushroom cream sauce and a crispy onion topping that is baked, not fried. Whether serving for Thanksgiving, Christmas or a weeknight dinner, this healthier take is just as satisfying without the guilt!
Why You’ll Love this Recipe
Wholesome ingredients – this casserole is made with fresh green beans, a homemade mushroom sauce (not the canned stuff) and topped with fresh crispy onions.
Rich and creamy – the savory mushroom sauce is packed with so much flavor and has the perfect light texture that perfectly coats the green beans without feeling too heavy.
Customizable – this recipe can easily be made dairy-free, gluten-free or vegan with simple swaps that are easy to adjust.
Perfect for holidays – this classic dish is perfect for your holiday table whether you are celebrating Thanksgiving, Christmas or simply want a cozy weeknight dinner at home.
Ingredients You’ll Need
green beans – you’ll need 24 oz of fresh green beans or french green beans (also called haricot verts) in this recipe. No canned green beans here!
mushrooms – adds umami richness and a hearty texture to the sauce. I personally love baby bella mushrooms, but you could use cremini or white button mushrooms.
flour – I used all-purpose flour to help thicken the creamy sauce. You could also use gluten-free flour or oat flour.
half and half – makes the sauce nice and creamy. You can also use full fat coconut milk for a lighter option or even heavy cream if that’s all you have.
chicken broth – this is used for the base of the mushroom sauce which adds so much flavor. You could also use vegetable broth or chicken stock.
butter – needed to sauté the mushrooms and help give them that golden color and flavor.
garlic – you can use fresh chopped garlic or minced garlic from the jar.
fresh thyme – adds a fresh herby and aromatic flavor that tastes amazing with the rest of the ingredients.
seasonings – a combination of onion powder, garlic powder, salt and black pepper.
onions – you’ll need 2 large yellow onions that will be thinly sliced to make the crispy onion topping. Trust me, they taste so much better than store-bought fried onions!
breadcrumbs – I used whole grain panko breadcrumbs to make the onions crispy, but you could also use gluten-free panko breadcrumbs.
parmesan cheese – adds flavor and allows us to use less breadcrumbs in the crispy onion topping.
How to Make Green Bean Casserole
Make the crispy onion topping. Place the sliced onions in a large bowl and drizzle with olive oil. Toss to make sure the onions are all coated. Add in the flour, breadcrumbs, parmesan cheese, garlic powder and salt, tossing to combine.
Bake the onions. Spread the onion mixture out onto a large baking sheet lined with parchment paper and sprayed with nonstick spray. Bake the onions at 450 degrees F for 25 to 30 minutes, tossing halfway through, until nice and crispy. Once done cooking, set the onions aside and reduce the heat to 375 degrees F.
Boil the green beans. While the onions are cooking, fill a large pot with water and add a tablespoon of salt. Bring to a boil then add in the fresh green beans. Blanch the green beans for 5 to 6 minutes, until tender, then drain in a colander.
Sauté the mushrooms. In a medium saucepan on medium heat, melt butter then add in garlic and diced mushrooms. Sauté the mushrooms for a few minutes until soft, then add in the flour and stir to combine.
Make the sauce. Add in the half and half and chicken broth, bringing to a boil. Stir continuously to remove any lumps, then turn the heat down to medium-low and continue cooking for 2 to 3 minutes, until the sauce has thickened up a bit. Mix in the salt, pepper, onion powder and fresh thyme leaves and remove from heat.
Assemble the casserole. Transfer the green beans to a 9×13 casserole dish coated with nonstick spray and pour the mushroom cream sauce evenly over all the green beans. Top with the crispy onions along with any extra crunch breadcrumbs left on the sheet pan.
Bake the casserole. Bake the green bean casserole at 375 degrees F for 15 to 20 minutes, until heated through. Serve and enjoy!
Tips for Making the Best Green Bean Casserole
Use fresh green beans – fresh green beans provide better texture, flavor and nutrition than canned. Trim the edges and blanch them just until tender-crisp to avoid a soggy casserole.
Make sure to blanch the beans – this ensures you have tender yet crisp green beans while still maintaining their beautiful color. This also helps them not to get mushy!
Don’t skip browning the mushrooms – allow the mushrooms to cook until they release their moisture and turn golden. This step builds deep, savory flavor and keeps the sauce from tasting bland.
Prep ahead of time – this casserole is the perfect make-ahead dish! Simply assemble everything except the topping, cover tightly, and refrigerate up to 24 hours in advance for a stress-free holiday.
Prepping and Storage
To Store: Store leftovers in a sealed, airtight container in the refrigerator for up to 5 days. This casserole can also easily be prepped up to 24 hours in advance, just add the crispy onion topping right before baking.
To Freeze: Assemble the casserole, but skip the baking step. Place it in a freezer-safe dish, cover tightly, and freeze for up to 2 months. When ready to bake, thaw in the fridge overnight. Perfect for a stress-free holiday!
To Thaw: Let the casserole thaw out in the fridge overnight. When ready to bake, let it come to room temperature as the oven preheats, then add the crispy onion topping and bake as directed. If you froze individual servings, simply let those thaw out and warm in the microwave until heated through.
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More Holiday Side Dishes
Healthy Sweet Potato Casserole
Sausage, Apple and Herb Stuffing
Maple Glazed Butternut Squash and Brussels
Hope you all enjoy this Healthy Green Bean Casserole! If you love this as much as we do, please leave me below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!
Healthy Green Bean Casserole
Ingredients
For the Crispy Onion Topping:
2 large yellow onions, thinly sliced1 Tbsp olive oil1/2 cup all-purpose flour1/2 cup panko bread crumbs1/4 cup freshly grated parmesan cheese1/2 tsp garlic powder1/2 tsp salt
For the Green Beans:
24 oz fresh green beans trimmed and cut in half1 Tbsp salt1/4 cup butter1 Tbsp garlic minced4 oz mushrooms diced small1/3 cup all-purpose flour1 1/2 cups half and half1 1/2 cups chicken broth1 1/2 tsp salt1 tsp pepper1/2 tsp onion powder1 tsp fresh thyme leaves
Instructions
Nutrition
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